Cook your mussels in one pot with garlic, fennel seeds, and white wine while your linguine cooks in another pot. Combine the two and then toss them with your favorite herbs from the garden and some grated Parmigiano-Reggiano. Now make believe you’re vacationing on the Italian coast. – Ian Knauer Gourmet Magazine JULY 2009

Linguine with Mussels and Fresh Herbs

Steaming the mussels.

Linguine with Mussels and Fresh Herbs

Mixing the Linguine with Mussels and Fresh Herbs.

Linguine with Mussels and Fresh Herbs

Linguine with Mussels and Fresh Herbs plated and ready to serve.

To get this recipe, check out our recipe database at Searching4Zen.com.

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